Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 162.0
Total Fat 4.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.8 g
Cholesterol 16.7 mg
Sodium 540.5 mg
Potassium 365.0 mg
Total Carbohydrate 15.8 g
Dietary Fiber 3.5 g
Sugars 0.6 g
Protein 11.1 g
Vitamin A 11.5 %
Vitamin B-12 2.8 %
Vitamin B-6 13.9 %
Vitamin C 19.6 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 2.8 %
Copper 7.1 %
Folate 22.6 %
Iron 6.9 %
Magnesium 9.1 %
Manganese 22.4 %
Niacin 23.9 %
Pantothenic Acid 4.5 %
Phosphorus 13.3 %
Riboflavin 9.7 %
Selenium 13.9 %
Thiamin 5.7 %
Zinc 4.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Chicken Piccata

View the full Chicken Piccata Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Chicken Piccata

36 calories of Wheat flour, white, all-purpose, unenriched, (0.08 cup)

34 calories of Chicken Breast (cooked), no skin, roasted, (1 ounces)

30 calories of Olive Oil, (0.25 tbsp)

24 calories of Artichokes, frozen, (0.25 package (9 oz))

20 calories of White Wine, (1 fl oz)

4 calories of Lemon Juice, (0.06 cup)

3 calories of Paprika, (0.13 tbsp)

2 calories of Capers, canned, (1 tbsp, drained)

1 calories of Chicken Broth, (0.13 cup (8 fl oz))

1 calories of Garlic powder, (0.13 tsp)

0 calories of Pepper, black, (0.25 dash)

0 calories of Salt, (0.25 dash)


Nutrition & Calorie Comments  

If the nutrition is calculated with only 4 oz of chicken total then that means each person only gets 1 oz of chicken. That's not much of a serving.
I made this exactly as posted but without the artichoke hearts and it was amazing. I was worried the flour wasn't seasoned enough but the sauce does that really well on top of seasoning the meat first. I used sea salt and pepper with a grinder to season and used Duplin Magnolia white wine.